These Plum Bars have a buttery crust and crumbly topping and are filled with a sweet plum jam. Orange zest and juice add a citrusy surprise to brighten them up. Finally, they’re topped off with a dusting of powdered sugar for the perfect finish!

These Plum Bars are sure to be a family favorite! They’re filled with sweet plum preserves mixed with a touch of orange then encased in a buttery crumb crust and topping. A final dusting of powdered sugar adds the perfect final touch. These bars are delicate and light and completely crave-worthy!

They also make a great addition to your holiday dessert table at Christmas and Easter!

Instructions

Note: Full recipe card below.

Step 1:

Preheat the oven to 350 degrees F.

Grease a 9×9 baking dish with butter. Then line it with parchment paper leaving a few inches of overhang on either side.

9 by 9 baking dish lined with parchment paper.

Step 2:

In a large bowl, melt the butter in the microwave in 30-second bursts stirring between each one. If the butter is hot, allow it to cool for a minute before moving on.

Step 3:

Add the flour, sugar, salt, and orange zest to the melted butter and stir until well combined.

Melted butter, flour, sugar, orange zest in a bowl.

Step 4:

In a small bowl, mix together the plum jam and orange juice.

Step 5:

Press half of the dough into the bottom of the prepared pan.

Shortbread crust pressed into parchment-lined baking sheet.

Step 6:

Pour the plum jam mixture over the crust and spread it out evenly with a spoon. Then, crumble the other half of the dough on top of the jam.

Step 7:

Bake the crumb bars for 35 to 40 minutes, or just until the top begins to brown lightly.

Step 8:

Allow the bars to completely cool in the pan. This will probably take about two hours.

Once they are completely cool, pull them out of the pan using the parchment paper handles.

Step 9:

Using a fine-mesh sifter, dust the top with powdered sugar.

Then, cut them into however many bars you like. I cut mine in half, then each half in half again. Rotate and repeat in the other direction. This gave me 16 small bars.

Stack of plum bars with twinkle lights in the back.

Equipment

Microplane for zesting the orange

9×9 inch baking pan

Fine-mesh sifter for dusting with powdered sugar

Tips & Tricks

As this bakes, the jam around the edges will bubble up and become tacky. If you prefer for it not to do that, leave a half-inch gap between the jam and the edge of the pan. Then top with the crumble topping going all the way out to the edges.
To keep the crumble topping buttery and not dried out, bake just until lightly browned.

Storage

Keep the crumb bars in an air-tight container on the counter. Be sure to eat them up within 3 to 4 days.

These bars can also be frozen for longer storage by placing them on a parchment-lined baking sheet and flash freezing for 2 hours. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 6 months.

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Plum Bars with Crumb Topping

Alicia S.

Plum Bars have a buttery crust, crumbly topping, and sweet plum jam filling. A dusting of powdered sugar adds the perfect finish!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Cooling Time 2

Total Time 2 45

Course Brownies and Bars

Servings squares

Ingredients

▢ 1 cup unsalted butter 2 sticks
▢ 2 1/4 cup all-purpose flour
▢ 3/4 cup sugar
▢ 1/2 teaspoon salt fine kosher or sea
▢ Zest from 1 small orange
▢ 1 cup plum jam or preserves preferably from black plums like Damson
▢ 1 tablespoon orange juice
▢ 1 to 2 tablespoons powdered sugar

Instructions

Preheat the oven to 350 degrees F. Grease a 9×9 inch baking pan with butter. Then, line with a strip of parchment paper cut to fit, leaving several inches of overhang on either side.
In a large bowl, melt the butter in the microwave in 30-second bursts, stirring between each one. If the butter is hot, allow it to cool a bit before moving on.
To the melted butter, add the flour, sugar, salt, and orange zest. Mix until well combined.
In a small bowl, mix together the plum jam and orange juice
Using your hands, press half of the dough into the bottom of the prepared baking dish. Then, spread out the jam mixture. Crumble the other half of the dough evenly over the jam.
Bake for 35 to 40 minutes, just until the top begins to very lightly brown.
Allow the bars to completely cool in the pan, about 2 hours. Then, remove them from the pan using the parchment paper handles.
Using a fine-mesh sifter, dust the top of the bars with powdered sugar.
Cut the bars in half, then cut each half in half again to give you 4 rows. Then, rotate the bars and repeat the other way. This will yield 16 small bars.

Notes

If you only have salted butter, I suggest omitting the sea salt so that they aren’t too salty.

If you don’t like the jam to become tacky and chewy around the edges, leave a half-inch gap between the jam and the edge of the pan before topping with the crumb topping.

Be sure to bake them just until the top is lightly brown. Over baking will result in a dry crumb and overly chewy jam filling.

Nutrition

Serving: 1barCalories: 244kcalCarbohydrates: 33gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 79mgPotassium: 36mgFiber: 1gSugar: 17gVitamin A: 358IUVitamin C: 2mgCalcium: 10mgIron: 1mg

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